Friday, April 25, 2008

Kiki's Calypso Pasta Salad

This delicious recipe comes from a Carolina Sauce Company customer. One nice thing about this recipe (in addition to making a truly tasty and unique salad) is that you can adjust the amount of heat and seasonings to customize the recipe for your taste preferences.

1 jar (12 oz) Roasted Red Peppers
1 can (4 oz) Sliced Olives (your choice of black or green)
1 jar (6 oz) Sun-dried Tomatoes
1/2 bag of Fresh Spinach
1 box of Whole wheat pasta
1 bottle of Wish-Bone Robusto Italian Dressing
Shredded Parmesan Cheese
Fresh Mozzarella Cheese, diced (optional)
2 teaspoons (or to taste) Matouk's Calypso Sauce
Oregano to taste
Basil to taste (shredded fresh Basil is a nice touch if available)

Note: This recipe should be good to make a box to a box and half of pasta.

Boil the pasta according to package directions until it’s done. Drain and place in a large bowl. Chop the peppers, olives, and sun-dried tomatoes and saute them in a pan for 2 to 3 minutes, just long enough to cook them. Pour this mixture into the bowl with the pasta. Add the Wish-bone dressing, a small amount at a time until you are pleased with amount of dressing mixed with the salad. (Note: Usually a 1/3 of a bottle should be enough for this recipe.) Add the Matouk's Calypso Sauce, starting with 1 teaspoon. The sauce adds a lot of heat in small amounts. For best results add a teaspoon, stop and taste the pasta, and repeat until you are pleased with the amount of heat. Add the fresh spinach to the bowl and stir to combine. The heat from the pasta and vegetables should slowly wilt the spinach. When the spinach is wilted, add the Parmesan cheese and the herbs. To make it fancier you can add fresh diced mozzarella cheese. Mix everything together, cover and chill in the refrigerator to let all the flavors meld.

Zestfully yours,

No comments:

Post a Comment